Next Post
My Favorite Recipes for Easter.
This post may contain affiliate links, please see our privacy policy for details.
Simple One Skillet Cheesy Green Chile Chicken, all made in one pan without any fuss! Cheese and pepper stuffed chicken seasoned with spices and cooked with salsa verde. This quick-to-prepare saucy cheesy chicken is a great weeknight staple that requires so little work and the outcome is delicious!!
I’m typing this from the car on a drive from Dallas to Houston. Which doesn’t usually go well for me, as I’m the type to get car sick. But I’m determined to make it work! My last book signing of this tour is tonight, but by the time this post is live I’ll be home. Very, very excited about that. As I’ve been saying over and over, this trip has been incredible, but the thought of sleeping in my own bed is so nice.
I’m excited and very much looking forward to some home-cooked meals. And even more…I’m excited to see my family. I feel like Asher and Oslo have grown so much in the last 10 days! Missing them big time.
I’ll be playing a little catch-up once I get back, so this recipe will be perfect. Just like Monday’s Caprese bake, this dinner is SO simple. Simply throw everything in a pan, bake, and you’re done.
It’s a cheesy chile pepper stuffed chicken with a salsa verde sauce. It has the perfect balance of spice, smokiness, and of course – cheese.
Here are the quick details
We’re going to be stuffing the chicken, so I like to use chicken breasts for this. The first thing you’ll do is slice the chicken in half and open it up like a book. You’ll be butterflying the chicken breast. It sounds fancy but it really is so easy. All you need is a sharp knife.
The key is not to cut all the way through the chicken.
Once the chicken breast is opened up like a book. Layer the cream cheese, pepper jack cheese, and a few poblano pepper slices on one side of the chicken. Then fold the chicken shut like a book.
And that’s how you do stuffed chicken!
The rest is really easy. Place the chicken in a baking dish and cover it with some spices. Add onions and the remaining peppers to the pan, then pour over your favorite jar of salsa verde.
Bake in the oven until that cheese is all melty and the sauce is bubbling.
SIMPLE, and so many delicious flavors going on.
When I serve this to my family, I always make a side of cilantro rice. Then I either make homemade beer bread, or I’ll keep it easy and serve warm tortillas.
Just make sure to add lots of fresh cilantro to the top of the chicken. Oh, and some lime too. Yum, this is one of my favorite types of dinners to make!
Looking for other skillet dinners? Here are my favorites:
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
One Skillet Louisiana Style Chicken and Rice
Lastly, if you make this One Skillet Cheesy Green Chile Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Cheesy Green Chile Chicken
Servings: 4
Calories Per Serving: 550 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 boneless skinless chicken breasts
- 2 ounces cream cheese, at room temperature
- 4 slices pepperjack cheese
- 2 poblano peppers, sliced
- 1 yellow onion, chopped or sliced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1 jar salsa verde
- fresh cilantro and limes for serving
Instructions
- 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.
Thanks Tiegan!! Made this last night and it was a huge hit! Whole family loved it! (Doesn’t happen often.) Very flavorful. May use extra salsa verde next time, everyone wanted the delicious sauce on their rice. Will definitely add this to the rotation.
Hey Rhonda,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
Made this tonight – a big hit! Delicious and so flavorful. I will definitely make this again!
Hey Steph,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
My family can’t get enough of this one! Have made this many times since you shared it. We love it!
Hey Kristi,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
This was/is an awesome meal!!! I even put leftovers in freezer and we had it last night again. DELICIOUS!!!
Hey Robbie,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Made this for dinner tonight, my husband and I are obsessed! Cooked cilantro lime rice on the side like you recommended and it was perfect. This will definitely become a staple in our house!!
Hey Kimberly,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
Wow, yes!!! This was so easy and so flavorful/delicious. Ended up leaving out the cream cheese for a healthy-ish meal and browning the chicken in the cast iron before transferring everything in the oven. Took a little longer to cook but worth the wait! Served with brown rice, avocado, and definitely don’t forget the lime. Thanks for a great recipe!!
Hey Jackie,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
Tiegan, This one was outstanding. I had to defrost some chicken breasts, but otherwise it was very quick and simple to make as well. I did roast the poblanos to blistering before adding them. I served with a cheesy Spanish rice. Left overs were fantastic too. I may put this one in a cast iron skillet on the grill next time.
Hey Jeff,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
Made the recipe and it turned out awesome! Forgot to beat the chicken in which made it cook longer, but added Sweet Heat candied jalapenos on the inside! Added a side of cilantro lime rice and put some of the juice from it being cooked on top of the rice! Such a great recipe! Will be making again to show some friends!
Hey Jake,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
This was so so easy and very delicious! Do not omit lime… balances everything! Thank you for a beautiful and quick recipe! Bravo!
Hey Maria,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
I made this dish last night but had to make some minor substitutions….. I used green chile enchilada sauce instead of the tomatillo and canned green chiles because I didn’t have poblanos…. But it was still amazing. My family actually fought over the leftovers and I’m usually begging them to eat leftovers! This one will be added to the rotation!
Hey Maile,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
Yummy! Thank you Tieghan. This chicken was a hit with my family and so easy. It will definitely get put into our regular meal rotation. Plan on an additional 10-15 min of cook time depending on the thickness of your chicken breasts.
I’ve made probably 50 of your recipes and this one is now officially #1 on my list. To die for!!!!
Hey Dana,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
Hey Chere,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
I have made many of Tieghan’s recipes over the last 6 months– probably one per week and this one is terrific. Very little work and the dinner was terrific. I served it with cilantro lime rice!!! Definitely would make 100 more times!
Hey Stefanie,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
I didn’t have verde on hand. I sauteed the onions and pablano as other suggested and used the spices as written. I wrapped asparagus spears inside with the cream cheese and jalapeno jack cheese. I substituted diced tomatoes, 1 tsp brown sugar, 2 T lemon juice for the verde. I baked it longer than recipe because I used large chicken breasts. What a beautiful and tasty dish. Definitely a make again.
Hey Mary,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
My husband & I loved this! I used 2 large chicken breasts & we were able to make 2 meals from this. Did require extra baking time. Served with broccoli & warm corn tortillas. Definitely a keeper recipe!
Hey Caroll,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
Delicious flavors and perfect spice! My chicken was quite thick and needed an extra 15 minutes. Will definitely make again!
Hey Emily,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT